It is said to have originated in Chengdu, the Sichuan province of China, in the late 1800s. ‘Ma’ in Mapo translates to “pockmarks” white ‘po’ refers to an elderly woman. Now this is relevant for its creation, as it references the inventor of the dish, Ms Chen, an older woman with smallpox scars.
She wasn't revered for her dish at first, but as time has gone on it has become quite the staple. It was traditionally made by stewed minced beef, with Tofu and an array of blended spices, but modernized to accommodate vegetarian or pork substitutes.
If you’ve had Mapo Tofu before, you must relay the dense beautiful dark condiment. It is thickened with water. If you don’t use enough sugar water, the tofu recipe will be diluted. On the other hand, the condiment can also turn dense and hard to erode.
Mapo Tofu concedes the possibility of having a blend of tastes, containing deadening, vulgar, pungent and umami. Although to some extent carbohydrate is additional all along broiling, it does not taste sweet.
It dates back to the late Qing empire and is a well-known platter in Sichuan. The Qing Empire from 1644 to 1911, had allowed for china's expansion and was taken down by a group of revolutionaries in southern China. A dish where a thick, spicy sauce is poured over silken cubes of tofu is a treat for everyone.
One recipe can entail a usual assort of Ingredients:
• Ginger
• garlic
• green onion
• ground beef
• tofu
• Vegetable oil
• Water
• Sichuan peppercorn (or ground Sichuan Peppercorn
• Soy sauce
• Sugar:
• Broad Bean Chili Paste (also called PiXian Doubanjiang)
• Ground Sichuan Peppercorn
• Corn starch (or Potato starch)
Instructions:
1. Finely chop garlic, ginger and green onion, and then cut tofu into 1 inch cubes.
2. In a frying pan, add in cooking oil. Cook garlic and ginger until it is pungent in the air.
3. Add chili paste and stir until fragrant.
4. Add 1 cup of water. Add tofu, season with soy sauce, salt, ground Sichuan peppercorn and a pinch of sugar.
5. Let everything simmer for a couple of minutes. Add in corn starch water one spoonful at a time and so when the sauce is thick enough, stop adding starch water and turn off the heat.
6. Serve in a bowl and top with ground Sichuan peppercorn and green onion, optional.
This is just one of many recipes found online, however shows it isn't that complex and is extremely revered as a dish, with many claiming the dish is now one of the best tofu dishes to date.
It is usually eaten with steamed rice, and served as a warm dish, and while isn't a special occasion type dish, is a comfort food to many
With this, you can enjoy a classic childhood meal or try something new and enticing, and is suitable for many dietary requirements!
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